This is a super quick salad to put together, and as always, it’s easy to adapt with what you have on hand.  This version is high in calcium with the addition of shelled edamame, sesame seeds and canned salmon (leave the bones in, people!!).  You can increase the calcium (among other essential nutrients), and filling out the salad by adding some leafy greens.  It has a delicious and simple dressing that you can just add straight from bottle to bowl (if you have a relatively steady hand, but even still, it’s very forgiving).

This is a great addition to a lunchbox for kids or adults!

Preparations time: 10 mins

Serves: 1



3/4 cup edamame beans (from frozen)

1/2 cucumber, diced

2 spring onions, finely sliced

1 small can salmon, drained



1 tbsp rice wine vinegar

1 tsp sesame oil

1-2 tsp soy sauce or tamari

1 tbsp sesame seeds (lightly toasted if you have time)



  1. Prepare edamame as per packet instructions (heat in boiling water for around 5 mins).  Freshen under cold water and drain.
  2. Place the edamame, cucumber, spring onions and salmon in a bowl and mix well.
  3. Pour the dressing and sesame seeds over the salad and mix again to coat.


Add More Plants

  • Add a handful of leafy greens
  • Stir through a tablespoon of chopped coriander or chives
  • Add in some cooked and cooled green peas
  • Toss through chopped celery
  • Sprinkle chopped almonds or cashews over the salad for extra crunch.



  • For soy-free, swap the edamame for broad beans, cannellini beans or green peas and swap the soy sauce or tamari to coconut aminos.
  • For a warm salad, swap the cucumber for zucchini, and pan fry in a little oil before adding to the salad.  Don’t refresh the edamame in cold water, simply drain and add to the salad.
  • Increase the dressing and stir the salad through some soba noodles or cooked quinoa for a more filling meal.
  • For a vegan option, replace the salmon with some crispy tofu or extra nuts and seeds.
  • For a wheat and gluten free option, be sure to choose a wheat free soy or tamari, or swap for coconut aminos.